has /ck/ ever made spring rolls? what do you recommend putting

>>7622450
Tried once, fuck rice paper.

>>7622450
Couple times. Mostly used rice noodles for the base, slices of cucumber or pickled cabbage depending on what I had handy, few sprigs of cilantro and grilled chicken or pork and wrapped it up. Served with peanut or hoisin sauce and it's magical.

>>7622464
And this too. Most goddam fiddly substance to work with next to filo pastry dough.

>>7622450
I like carrot, diakon, cucumber, and a sweety and spicy sauce. You can add meat or other veggies on hand if you want; I often make them when I just have a few left over veggies.

>>7622963
What's diakon?

>>7622464
>>7622472
the secret: damp towels. lay one out. place rice paper on. mist with a spray bottle. lay towel on top. repeat. then just work down the stack as you roll.

>>7623786
Its an asian vegetable related to the raddish.

File: 7742-1915_14_1_det_001.jpg (36KB, 373x373px) Image search: [Google]

36KB, 373x373px

last time i filled it with chinese cabbage, carrots, mung bean sprouts, chicken, glas noodles and shitake. when i fried that up, i seasoned it with lemon grass, ginger, chilli, lime juice and soy sauce.
i brushed the rice paper with sesam oil, never had any problem with it being fickle.

>>7623812
i will try this out

last time i kept ripping them open while wrapping them up, so irritating

>>7623786
daikon, not diakon
It's a big root.

Outside of the normal options, my favorite version is a buffalo chicken wrap

Buffalo chicken, very think julienne of carrot, celery, cabbage, and some green onion pieces cut to size rolled up together. Fantastic.

>>7623827
Submerge them for 30 seconds. Not more. If it is still ripping, you need to even lower the time or you're just having shitty rice paper.